ATLANTA: Fox Bros. BBQ

Fox Bros. BBQ cooks their meat low and slow with hickory wood. They have all the southern staples (pulled pork, beef brisket, baby back ribs), which are available in both adult- and kid-sized portions.

They also sell their homemade barbecue sauce so you can make Fox Bros. barbecue at home, but don't worry if it doesn't turn out as good as what they offer on site.

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AUSTIN: Louie Mueller BBQ

Since 1949, Louis Mueller has been one of the most beloved barbecue joints in Austin. Not only has it been featured in five movies, but it got the thumbs up from Guy Fieri on an episode of Diners, Drive-ins, and Dives.

The website warns out-of-towners that they often sell out of their smoky fare, and that it's best to place orders ahead of time.

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AUSTIN: Snow's Barbecue

Snow's is only open on Saturdays, and from the moment they unlock the doors at 8am to the moment they sell out there's usually a line out the door. Their menu is simple—brisket, sausage, chicken, pork, ribs, and a few sides—but customers drive hours from all over the country just to get a taste.

Not in Texas? Not to worry; Snow's does mail orders of their barbecue.

CHICAGO: Smoque BBQ

The masterminds behind Smoque believe in a harmony between the natural flavors of the meat, the smokiness of the smoking wood, the spiciness of the rub, and the savory zestiness of the sauce.

The best thing about eating at Smoque is that even if you order the brisket, or the ribs, or the Texas sausage, you don't have to worry about what you're missing out from the others; on all orders you can add on "a taste," a small portion of another meal, which makes the decision-making process a lot easier.

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DALLAS/FORT WORTH: Angelo's Barbecue

In the 55 years that Angelo's has been in business, it's seen some big names walk through the door, like Bobby Flay, Joe Montana, and Henry Winkler. Their menu features tasty items like BBQ stuffed baked potatoes, barbecue salami, and braunschweiger, a type of German liverwurst, all of which you can enjoy under their collection of mounted animal head trophies.

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HOUSTON: The Swinging Door

Even though it's way out in the rural outskirts of Houston (about 30 miles from the city center), devoted Swinging Door fans are more than happy to go out of their way for the beautifully cooked pecan-smoked meats and hearty sides.

LOS ANGELES: Phillips Bar-B-Que

Phillips Bar-B-Que, with its "signature spicy sauce"—very spicy, warn Yelp reviewers—is a favorite among LA locals. Phillips fans highly recommend the combo, a platter of three meats, including their sliced beef, which is what Phillips calls its brisket.

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MEMPHIS: Cozy Corner

The owners of Cozy Corner built their smoke shack around the philosophy that the business and the family are so much a part of the other that "trying to tell them apart would be as impossible as sucking the smoke out of a rib."

A fitting philosophy, being that Cozy Corner prides itself on its sauce-smothered ribs and rib tips.

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NEW YORK: Dinosaur Bar-B-Que

Dinosaur has been happily seated on the Hudson River in Harlem since 2004, and since then they've been serving up some of the best BBQ grub in the city. Their meats are perfectly glazed with an original barbecue sauce, but they also do "custom 'cue" plates with jerk, Korean-style, and bourbon molasses sauces.

NEW YORK: Fette Sau

Fette Sau was voted the best barbecue in New York City by Zagat for five years running, and hungry fans must agree since they always seem to be happy to wait on the out-the-door line. Operating out of a converted garage in Williamsburg, Brooklyn, the masters behind the grill serve only organic or small, family-farmed meat and use a dry rub instead of sauce.

SAN FRANCISCO: Buckeye Roadhouse

Buckeye Roadhouse puts a more American contemporary spin on the traditional roadhouse BBQ pit; in fact, "Roadhouse" in the name might be a bit ironic, as the menu is quite upscale with items like braised lambshank gremolata with saffron cous-cous and liberty duck breast with huckleberry sauce.

But they do have their own specialty smoked meats, particularly the beef brisket with horseradish cream and garlic mashed potatoes.

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SAN FRANCISCO: Wexler's

With a brick and mortar restaurant and a mobile BBQ truck, you can go to the barbecue, or let Wexler's bring it to you. You can get a selection of their best pulled pork, brisket, or ribs, catered by way of their food truck. It's an easy way to get great barbecue in San Francisco.

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WASHINGTON, DC: Urban Bar-B-Que Company

Urban Bar-B-Que doesn't pretend to be anything other than what they are: a homey haven for meat lovers everywhere. "Dear vegetarians," they ask their Facebook fans, "if you are trying to save the animals, then why are you eating their food?" They have locations in Maryland and Virginia.